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Place a lick of olive oil in the bottom of a saucepan set over a medium heat
Add the cumin and coriander seeds and cook for a couple of minutes, until fragrant
Add the rice, salt and 2 cups (500 ml/17 fl oz) of water, then cover with a lid
Bring to a boil, then reduce to a low heat and cook for 15 minutes
Remove from the heat and leave to sit, covered, for 5 minutes
Add the kale, stir, and sit for another 5 minutes so the kale can wilt a little
Spread onto a baking tray and allow to cool
Heat a small amount of olive oil in a large, flat-bottomed frying pan over a medium heat
Once the pan is hot, add the haloumi and cook for approximately 3 minutes until golden brown on the underside
Flip, and cook for a further 3 minutes, then transfer to a chopping board
Allow to sit for a minute before cutting into squares, approximately 1 cm (½ in) in size
Transfer the cooled rice and kale to a large mixing bowl
Add the cucumber, chickpeas, almonds, cherries, most of the herbs and most of the dressing and stir until well combined
Transfer half the salad to a serving dish and top with half the haloumi
Repeat with remaining salad and haloumi, then drizzle with the remaining dressing
Garnish with remaining herbs and a generous squeeze of lemon